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This recipe is great to have with or after Christmas dinner. It's one of our Christmas traditions.
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Sweet, spicy and very moist. And the flavor becomes even better if the cake is baked and frosted the day before serving. The batter is easily mixed by hand...
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This is a tasty way to dress up spaghetti squash. It's baked with butter, molasses and cinnamon.
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This sweet, ketchup-based barbecue sauce is seasoned with allspice and mustard powder. Takes only minutes to prepare.
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Asparagus and shiitake mushrooms round out this delicious meal of sustainable fresh cod fillets marinated in an Asian miso blend from Heidi Larsen of Foodie Crush.
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A cinnamon crumb topping distinguishes this wholesome banana bread made extra flavorful with quick cooking oats, brown sugar, and vanilla extract.
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Embellish already-wonderful spicy zucchini bread with crushed pineapple, and then ladle on the pineapple glaze. What a terrific idea!
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Get Wagyu Two Ways Recipe from Food Network
cooking.nytimes.com
This recipe is by Dana Bowen and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Persimmons make a colorful cool weather salad, combined with dark red Treviso and radicchio leaves and glistening ruby-like pomegranate seeds Walnut oil and shallots give the vinaigrette an earthy flavor, accentuated by caramelized walnuts with sea salt You need the small apple-size Fuyu persimmons, which are delicious eaten raw
cooking.nytimes.com
This chutney is sweet, hot and a little sour You could use green mango in place of the ripe mango Try this chutney with these spicy corn pakoras.